Description
Nameraka Purin is a silky Japanese custard pudding with a creamy, melt-in-your-mouth texture and a delicate caramel base. Softer and lighter than flan, this elegant dessert is made with simple ingredients like eggs, milk, cream, and gelatin. It’s the perfect make-ahead treat for family dinners or special occasions.
Ingredients
100 g (½ cup) granulated sugar, divided
2 large pasteurized eggs (≈ 100 g)
250 ml (1 cup) whole milk
150 ml (⅔ cup) double cream (minimum 38% fat)
1 tsp vanilla essence (or ½ tsp vanilla extract)
5 g (1 tsp) powdered gelatin
2 tbsp (30 ml) cold water (for blooming gelatin)
Instructions
Make the Caramel Base: In a saucepan, heat 50 g (¼ cup) sugar with 1 tbsp water until golden amber. Quickly pour into heatproof cups or jars, tilting to coat the bottoms. Cool and harden.
Bloom Gelatin: Sprinkle gelatin over 2 tbsp cold water. Let sit 5 minutes.
Heat Milk & Cream: Warm milk and cream in a saucepan without boiling. Remove from heat.
Mix Custard: In a bowl, whisk eggs with remaining 50 g sugar. Slowly whisk in warm milk-cream mixture.
Flavor & Strain: Add vanilla, strain mixture through a sieve for smoothness, then stir in bloomed gelatin until dissolved.
Assemble & Chill: Pour custard over caramel layer. Chill at least 3 hours until set.
Serve: Enjoy directly from cups or unmold for a classic presentation.
Notes
Do not boil milk and cream—gentle heat preserves silky texture.
Straining is essential for smooth results.
If caramel is darker than intended, it will taste bolder but still delicious.
Chill fully before serving to allow proper setting.
Pairs beautifully with fruit, whipped cream, or matcha.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop + Chilled
- Cuisine: Japanese